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Konosuke HD2 nakiri vs goko nakiri I'd like to know which us sharper ootb and which is better overall thank you

Ps I may have spelled konosuke wrong

Knife Fanatic

Post subject: Re: Best nakiri

Posted: Fri Sep 27, 2013 8:44 pm

Forum Moderator

Joined: Thu Apr 19, 2012 8:34 pmPosts: 1699

A very broad topic indeed. There are so many choice, I think you need to narrow this down first with some criteria.

Is this for a home environment or pro environment? Do you want full stainless, do you want carbon? Do you want damascus finish? Do you want a laser or a workhorse? Most of the nakiris on the site are incredibly good, so without any kind of criteria it's going to be kind of hard to help.

Masakage Shimo and Yuki nakiris are great, as well as Goko's nakiri, are both incredibly good and in your price range, as well as the ones Adam listed.

_________________Shaun Fernandez

With great sharpness comes great responsibility.

Adam Marr

Post subject: Re: goko vs konosuke

Posted: Fri Sep 27, 2013 9:29 pm

Forum Moderator

Joined: Mon Apr 23, 2012 7:36 pmPosts: 3083

Without seeing each before they left the store, I don't think you'd get an absolute answer on which is sharper OOTB.

Best overall is a personal choice too.

BTW, can we try to contain the nakiri's questions to one topic...it'll be easier to keep it all straight.

I will say, OOTB sharpness (if this really matters, which on these 2 knives it doesn't) for the sake of argument, the Goko is going to have a little bit more refinement on the edge, the Konosuke will be very sharp OOTB as well. From what I've experienced, Konosuke HD's tend to have about 2,000 grit refinement, and the Goko's tend to be upwards of 6,000 OOTB.

Both of these knives sharpen up very fast. OOTB sharpness shouldn't be your criteria for deciding.

The Konosuke is going to be lighter and a little bit thinner. Both knives cut extremely well, they are at the top of their game. The finish on each knife is very different. The Konosuke's steel has more chromium in it (the Goko has none) so it will have better corrosion resistance. The White #1 in the Goko sharpens faster than most anything on the market and gets extremely refined, but you have to wipe the knife down after use. You will have to wipe the Konosuke as well, as it is not full stainless, but it is not as reactive as the Goko at the edge. Granted, the Goko is clad in stainless, the core steel is not stainless and still needs to be wiped.

Is here any kind of criteria you are looking for here, or do you just want a really sharp good performing nakiri? The Goko will offer more bang for the buck, but the Konosuke it probably a little better performer overall.

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